Loaded Vegan Sweet Potato Nachos

There’s not many cuisines I love more than Southwestern American. Tacos, guacamole, pico… what’s not to love? Oh wait. The way I feel after eating a huge plate of spicy, oily nachos. That’s what I definitely do not love. In my search for a healthier alternative for nachos, I came across a recipe for homemade vegan sweet potato nachos.

Instead of chips, these nachos get right to the chase with baked, sweet potato rounds. They’re full of Vitamin-A and fiber to keep you full and healthy! The trick is to cut the sweet potato rounds as thin as possible; this makes them super crispy in the oven! 

For this recipe, I used Meatless Farm Meat Free ground. One cup of their plant-based, gluten-free ground has over 20g of protein! I love using it because of how quickly it cooks and how well it absorbed all of the seasonings that I also added to the pan. All of their products are vegan and a delicious alternative to meat! 

If you’re not feeling the meat alternatives, you could also substitute black beans into this recipe. I made my own vegan cheese sauce with cornstarch, almond milk (you can also use coconut milk), and nutritional yeast. As far as toppings go, you can choose your own adventure! I used my homemade guacamole recipe (mashed avocado, garlic, sea salt, pepper, and onion powder) and topped with some chunky salsa. 

Loaded Vegan Sweet Potato Nachos

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:2 servings

Ingredients

• 2 medium sweet potatoes; sliced into 1/4u0022 rounds.
• 14oz Meatless Farm Meat Free Grounds
• 1 tsp. olive oil
• 2 tsp. cumin
• 1 tsp. hot sauce or more to taste
• 1 tsp. garlic salt
• 1 tsp. onion powder
• 1 tsp. ground black pepper
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 2 cloves chopped garlic
• 3/4 cup unsweetened original almond milk
• 3 tbsp. nutritional yeast flakes
• 2 tbsp cornstarch/tapioca starch/arrowroot powder.
• Salsa; Guacamole; Corn; and Hot Sauce for Toppings

Instructions

1. 
   

   Preheat oven to 400° F. Spray baking tray with non-stick cooking spray and lay sweet potato rounds on tray. Bake for 25-30 minutes until lightly brown.

2. 
   

   In small saucepan, whisk together almond milk, nutritional yeast flakes, and cornstarch. Cook on medium-high heat (while constantly stirring) until sauce boils. Once boiling, turn down to low-medium heat and simmer until sauce becomes slightly stretchy (1-2 mins). Place aside.

3. 
   

   Pour olive oil into large saucepan set heat to medium. Once warm, add meatless ground to saucepan. Stir to distribute evenly in pan.

4. 
   

   Add chopped garlic, paprika, black pepper, onion powder, salt, cumin, cayenne, and hot sauce to the sauce pan. Stir to incorporate u0026 cook 7 minutes, stirring often.

5. 
   

   Place sweet potato u0022chips) on plate and add meatless ground. Add vegan queso and desired toppings.

• Dinner
• Health
• Vegetarian